机构:
Inst Genom & Integrat Biol, CSIR, Genom & Mol Med Unit, New Delhi 110025, India
Acad Sci & Innovat Res, Ghaziabad 201002, IndiaNatl Inst Technol Nagaland, Dept Chem, Chumukedima 797103, Nagaland, India
A variety of anticancer and antibacterial drugs targetDNA as oneof their primary intracellular targets. Understanding ligand-DNAinteractions and developing new, promising bioactive molecules forclinical use are greatly aided by elucidating the interaction betweensmall molecules and natural polymeric DNAs. Small molecules ' ability to attach to and inhibit DNA replication and transcriptionprovides more information on how drugs impact the expression of genes.Yohimbine has been broadly studied in pharmacological properties,while its binding mode to DNA has not been explicated so far. In thisstudy, an attempt was made to explore the interaction between Yohimbine(YH) and calf thymus (CT-DNA) by using varying thermodynamics and in silico approaches. Minor hypochromic and bathochromicshifts of fluorescence intensity were observed, suggesting the bindingof YH to CT-DNA. The Scatchard plot analysis using the McGhee-vonHipple method revealed noncooperative binding and affinities in therange of 10(5) M-1. The binding stoichiometryvalue is 2:1 (2 molecules of YH were span by 1 base pair) and wasdetermined by Job's plot. The thermodynamic parameters suggestedexothermic binding, which was favored by negative enthalpy and positiveentropy changes from both isothermal titration calorimetry and temperature-dependentfluorescence experiment. Salt-dependent fluorescence suggested thatthe interaction between the ligand and DNA was governed by nonpolyelectrolyticforces. Kinetics experiment confirmed the static type of quenching.The results of iodide quenching, urea denaturation assay, dye displacement,DNA melting, and in silico molecular docking (MD)suggested groove binding of YH to CT-DNA. Circular dichroism spectraconfirmed minimal perturbation of CT-DNA with YH binding via grooveregion. Therefore, the groove binding mechanism of interaction wasvalidated by biophysical techniques and in silico, MD approaches. The findings supported here may contribute to thedevelopment of new YH therapeutics possessing better efficacy andlesser side effects.
机构:
Aligarh Muslim Univ, Dept Biochem, Fac Life Sci, Aligarh 202002, Uttar Pradesh, IndiaAligarh Muslim Univ, Dept Biochem, Fac Life Sci, Aligarh 202002, Uttar Pradesh, India
Ikhlas, Shoeb
Ahmad, Masood
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Aligarh Muslim Univ, Dept Biochem, Fac Life Sci, Aligarh 202002, Uttar Pradesh, IndiaAligarh Muslim Univ, Dept Biochem, Fac Life Sci, Aligarh 202002, Uttar Pradesh, India
机构:
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Hu, Mingming
Zhu, Miao
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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Zhu, Miao
Xin, Le
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机构:
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, China
Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Xin, Le
Zhang, Guowen
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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Zhang, Guowen
Wu, Shimin
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机构:
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, China
Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Wu, Shimin
Hu, Xing
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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
Hu, Xing
Gong, Deming
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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
机构:
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R ChinaNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
Li, Na
Hu, Xing
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Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R ChinaNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
Hu, Xing
Pan, Junhui
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Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R ChinaNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
Pan, Junhui
Zhang, Ying
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Nanchang Univ, Div Accounting, Nanchang 330047, Jiangxi, Peoples R ChinaNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
Zhang, Ying
Gong, Deming
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机构:
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
New Zealand Inst Nat Med Res, Dept Biomed, Auckland 2104, New ZealandNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
Gong, Deming
Zhang, Guowen
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Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R ChinaNanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China